Green tea intake and risk of incident kidney stones: Prospective cohort studies in middle‐aged and elderly Chinese individuals

Shu, Xiang; Cai, Hui; Xiang, Yong‐Bing; Li, Honglan; Lipworth, Loren; Miller, Nicole L.; Wang, Zheng; Shu, Xiao‐Ou; Hsi, Ryan S.

doi:10.1111/iju.13849

Cited by 32 publications

(28 citation statements)

References 28 publications

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“…In the present study, tea drinking was shown to affect urinary stone formation, which was contrary to our previous finding that long-term consumption of tea increased the risk of stone formation due to an increased intake of oxalate [14]. Also, recent studies have shown the beneficial effects of tea consumption on the prevention of stone formation [15–17]. Southern China is a tea-growing area, and tea consumption is high.…”

Section: Discussioncontrasting

confidence: 99%

A Study of Diet and Lifestyle and the Risk of Urolithiasis in 1,519 Patients in Southern China

Dong

Cheng

et al. 2019

Med Sci Monit

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Background This study aimed to evaluate the risk factors associated with the development of urolithiasis in a population in Southern China. Material/Methods A questionnaire-based study was conducted between March 2017 to April 2018 that included 1,519 patients in Southern China and included questions on patient demographics, diet, and lifestyle. Patients were divided into the urolithiasis group who had urinary calculi and the control group. Results There were 829 patients (54.6%) in the urolithiasis group and 690 patients (45.4%) in the control group. Using a chi-squared (χ 2 ) test, 13 variables were found to be significantly associated with urolithiasis, including age, physical activity, and dietary factors that included high sodium, protein, fat, lean meat, vegetables, pickled food, fluid intake, drinking habits and tea consumption, and frequency and duration of physical exercise. Multivariate logistic regression analysis showed that dietary factors, including vegetables (OR, 0.856; 95% CI, 0.769–0.948), pickled foods (OR, 1.271; 95% CI, 1.030–1.357), and animal protein intake (OR, 1.138; 95% CI, 1.031–1.258), drinking strong tea (OR, 0.793; 95% CI, 0.702–0.897), fluid intake (OR, 0.758; 95% CI, 0.644–0.816), and duration of physical exercise (OR, 0.840; 95% CI, 0.808–0.973) were significantly associated with the occurrence of urolithiasis and were independent risk factors. Conclusions High consumptions of pickled foods and animal protein were the main risk factors for the development of urolithiasis in a population of southern China, but high fluid intake with a preference for strong tea, a diet of vegetables, and physical exercise were protective factors.

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Section: Discussioncontrasting

confidence: 99%

A Study of Diet and Lifestyle and the Risk of Urolithiasis in 1,519 Patients in Southern China

Dong

Cheng

et al. 2019

Med Sci Monit

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“…For example, Rode et al73 found that drinking green tea significantly reduced the prevalence of COM stones in 273 high-calcium kidney stones. Shu et al74 surveyed the history of 319,211 Shanghai men (n=58,054; baseline age of 40–74 years) and 696,950 Shanghai women (n=69,166; baseline age of 40–70 years) tea intake information. The results showed that the intake of green tea was associated with a lower risk of developing kidney stones.…”

Section: Discussionmentioning

confidence: 99%

<p>Comparison of the adhesion of calcium oxalate monohydrate to HK-2 cells before and after repair using tea polysaccharides</p>

Zhao¹,

Guo²,

Li³

et al. 2019

IJN

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Background: Kidney stone formation is closely related to renal epithelial cell damage and the adhesion of calcium oxalate crystals to cells. Methods: In this research, the adhesion of human kidney proximal tubular epithelial cells (HK-2) to calcium oxalate monohydrate crystals with a size of approximately 100 nm was studied. In addition, the inhibition of crystal adhesion by four tea polysaccharides (TPS0, TPS1, TPS2, and TPS3) with the molecular weights of 10.88, 8.16, 4.82, and 2.31 kDa, respectively were compared. Results: When oxalic acid-damaged HK-2 cells were repaired, cell viability increased. By contrast, reactive oxygen species level, phosphatidylserine eversion, and osteopontin expression decreased, thus indicating that tea polysaccharides have a repairing effect on damaged HK-2 cells. Moreover, after repairing the damaged cells, the amount of adherent crystals was reduced. The repair effect of tea polysaccharides is closely related to molecular weight, and TPS2 with the moderate molecular weight displayed the best repair effect. Conclusion: These results suggest that tea polysaccharides, especially TPS2, may inhibit the formation and recurrence of calcium oxalate kidney stones.

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“…Conversely, in two other animal studies, the administration of catechins or green tea prevented crystallization, especially monohydrate CaOx crystal deposits within tubular lumen [ 22 , 23 ]. However a recent study in a very large prospective Chinese cohort reports that green tea intake was associated with a lower risk of incident kidney stones [ 27 ]. Our results are in accordance with these findings and suggest that drinking daily green tea (assessed by a detailed survey) would not be detrimental in both sexes.…”

Section: Discussionmentioning

confidence: 99%

Daily Green Tea Infusions in Hypercalciuric Renal Stone Patients: No Evidence for Increased Stone Risk Factors or Oxalate-Dependent Stones

et al. 2019

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Green tea is widely used as a ‘’healthy’’ beverage due to its high level of antioxidant polyphenol compounds. However tea is also known to contain significant amount of oxalate. The objective was to determine, in a cross-sectional observational study among a population of 273 hypercalciuric stone-formers referred to our center for metabolic evaluation, whether daily green tea drinkers (n = 41) experienced increased stone risk factors (especially for oxalate) compared to non-drinkers. Stone risk factors and stone composition were analyzed according to green tea status and sex. In 24-h urine collection, the comparison between green tea drinkers and non-drinkers showed no difference for stone risk factors such as urine oxalate, calcium, urate, citrate, and pH. In females, the prevalence of calcium oxalate dihydrate (COD) and calcium phosphate stones, assessed by infrared analysis (IRS) was similar between green tea drinkers and non-drinkers, whereas prevalence of calcium oxalate monohydrate (COM) stones was strikingly decreased in green tea drinkers (0% vs. 42%, p = 0.04), with data in accordance with a decreased oxalate supersaturation index. In males, stone composition and supersaturation indexes were similar between the two groups. Our data show no evidence for increased stone risk factors or oxalate-dependent stones in daily green tea drinkers.

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Green tea intake and risk of incident kidney stones: Prospective cohort studies in middle‐aged and elderly Chinese individuals

Cited by 32 publications

References 28 publications

A Study of Diet and Lifestyle and the Risk of Urolithiasis in 1,519 Patients in Southern China

A Study of Diet and Lifestyle and the Risk of Urolithiasis in 1,519 Patients in Southern China

<p>Comparison of the adhesion of calcium oxalate monohydrate to HK-2 cells before and after repair using tea polysaccharides</p>

Daily Green Tea Infusions in Hypercalciuric Renal Stone Patients: No Evidence for Increased Stone Risk Factors or Oxalate-Dependent Stones

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